Ingredients
1 jar (16 ounces) roasted sweet red pepper strips, drained1/2 pound part-skim mozzarella cheese, cubed1 cup grape tomatoes1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained1 jar (7 ounces) pimiento-stuffed olives, drained1 can (6 ounces) pitted ripe olives, drained1 teaspoon dried basil1 teaspoon dried parsley flakesPepper to tasteToasted baguette slices or romaine lettuce, torn
Preparation
In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
Serve with baguette slices or over lettuce.
